Why Make This Recipe
One-Pan Greek Chicken Meatballs and Lemon Orzo is a wonderful dish for many reasons. It’s not only delicious but also quick and easy to make. Since everything cooks in one pan, you’ll save time on cleanup. The combination of savory meatballs, bright lemon, and creamy feta creates a beautiful balance of flavors. This recipe is perfect for a family dinner or if you want to impress your friends.
How to Make One-Pan Greek Chicken Meatballs and Lemon Orzo
Ingredients:
- Finely grated zest of 1 large lemon (about 1 tablespoon)
- 1 medium shallot, finely diced (about 1/3 cup)
- 1 large egg
- 4 cloves garlic, minced
- 1/3 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch)
- 2 tablespoons finely chopped fresh dill (about 1/2 medium bunch)
- 2 tablespoons half-and-half or whole milk
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken, preferably dark meat
- 2 tablespoons olive oil
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese, crumbled (about 1/2 cup)
- Juice of 1 large lemon (about 1/4 cup)
- 1 tablespoon finely chopped fresh dill, plus more for garnish
Directions:
- In a bowl, stir together the lemon zest, shallot, egg, garlic, breadcrumbs, parsley, dill, half-and-half, oregano, salt, and pepper.
- Add the ground chicken to the mixture and mix gently. Form this mixture into meatballs.
- Heat olive oil in a skillet over medium heat, and add the meatballs. Brown them on all sides.
- In the same skillet, pour in the chicken broth and add salt. Bring it to a boil, then stir in the orzo pasta.
- Cook the orzo until almost tender. Then, add the feta cheese, lemon juice, and dill to the skillet. Return the meatballs to the skillet, cover, and cook until everything is heated through.
How to Serve One-Pan Greek Chicken Meatballs and Lemon Orzo
This dish is best served warm. You can garnish it with extra dill for added flavor and a pop of color. Serve it as it is for a complete meal or pair it with a side salad for extra freshness.
How to Store One-Pan Greek Chicken Meatballs and Lemon Orzo
You can store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stove over low heat or in a microwave until heated through.
Tips to Make One-Pan Greek Chicken Meatballs and Lemon Orzo
- Be gentle when mixing the meatball ingredients to keep them tender.
- Use a cookie scoop for evenly sized meatballs.
- If you like more lemon flavor, you can add extra lemon juice or lemon zest before serving.
Variation
You can swap out the ground chicken for ground turkey or lean beef if you prefer. For a vegetarian option, try using a meat substitute or chickpeas.
FAQs
1. Can I freeze this dish?
Yes, you can freeze the meatballs and orzo mixture before cooking. Just thaw it completely in the fridge and cook when you’re ready.
2. Can I use whole wheat orzo?
Yes, whole wheat orzo is a great healthier option. Just keep an eye on the cooking time, as it may differ from regular orzo.
3. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free breadcrumbs and orzo.
One-Pan Greek Chicken Meatballs and Lemon Orzo
Ingredients
For the Meatballs
- 1 large finely grated zest of 1 large lemon about 1 tablespoon
- 1 medium shallot, finely diced about 1/3 cup
- 1 large egg
- 4 cloves garlic, minced
- 1/3 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley leaves about 1/4 medium bunch
- 2 tablespoons finely chopped fresh dill about 1/2 medium bunch
- 2 tablespoons half-and-half or whole milk
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken, preferably dark meat
For the Cooking
- 2 tablespoons olive oil
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese, crumbled about 1/2 cup
- 1 large lemon, juice about 1/4 cup
- 1 tablespoon finely chopped fresh dill plus more for garnish
Instructions
Preparation of Meatballs
- In a bowl, stir together the lemon zest, shallot, egg, garlic, breadcrumbs, parsley, dill, half-and-half, oregano, salt, and pepper.
- Add the ground chicken to the mixture and mix gently. Form this mixture into meatballs.
Cooking
- Heat olive oil in a skillet over medium heat, and add the meatballs. Brown them on all sides.
- In the same skillet, pour in the chicken broth and add salt. Bring it to a boil, then stir in the orzo pasta.
- Cook the orzo until almost tender. Then, add the feta cheese, lemon juice, and dill to the skillet.
- Return the meatballs to the skillet, cover, and cook until everything is heated through.